Vegan Turkish-Spiced Chickpea Bowls
with Pistachio Basmati Rice & Lemon-Herb Hummus Sauce
- Tree Nuts
- Sesame
A chickpea bowl is the epitome of plant-based perfection. In this one, Turkish-spiced chickpeas are roasted alongside onion wedges and grape tomatoes, then tossed with bright and tangy lemon zest. Veggies are served over a bed of fragrant basmati rice mixed with pistachios and golden raisins for texture and sweetness. And since the secret’s always in the sauce, you’ll finish things off with a drizzle of herby lemon hummus that brings all these flavors together. With so much to savor in one bowl, we guarantee any non-vegan dinner guests won’t even miss the meat!
Ingredients
½ cup
Basmati Rice
1 unit
Chickpeas
4 ounce
Grape Tomatoes
1 unit
Red Onion
1 unit
Lemon
1 unit
Veggie Stock Concentrate
1 tablespoon
Turkish Spice Blend
½ ounce
Pistachios
(Contains: Tree Nuts)
4 tablespoon
Hummus
(Contains: Sesame)
1 clove
Garlic
¼ ounce
Parsley
¼ ounce
Chives
1 ounce
Golden Raisins
Not included in your delivery
2 tablespoon
Olive Oil
1 tablespoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Zest and quarter lemon. Halve, peel, and cut onion into 1⁄2-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Peel and mince or grate garlic. Roughly chop pistachios. Halve tomatoes lengthwise. Drain and rinse chickpeas; pat very dry with paper towels. Roughly chop parsley and chives. • In a small bowl, combine raisins with juice from one lemon wedge (two wedges for 4).
• Heat a drizzle of oil in a small pot over medium-high heat. Add minced onion, garlic, half the pistachios (save the rest for serving), half the Turkish Spice Blend (you’ll use the rest in the next step), and a pinch of salt. Cook, stirring, 1 minute. • Stir in rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in step 5.
• Meanwhile, toss onion wedges, tomatoes, and chickpeas on a baking sheet with a large drizzle of oil, remaining Turkish Spice Blend, a few pinches of salt, and pepper. (For 4 servings, use 2 baking sheets; roast on top and middle racks, swapping rack positions halfway through.) • Roast on top rack, tossing halfway through, until veggies are lightly charred and chickpeas are crispy, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)
• While everything roasts, in a second small bowl, combine hummus, half the parsley and chives, 2 TBSP olive oil (4 TBSP for 4), and juice from one lemon wedge (two wedges for 4). Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Fluff rice with a fork; stir in raisins and their pickling liquid and remaining parsley and chives. Season with salt and pepper. • Toss veggies and chickpeas with lemon zest.
• Divide rice between shallow bowls or plates. Top with veggies and chickpeas. Drizzle with hummus sauce to taste. Garnish with remaining pistachios and a squeeze of lemon juice to taste. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Turkish spice blend, lemony raisins, and herby hummus sauce create a vibrant, layered flavor; some found it too spicy or too acidic, so adjust lemon and spice to taste 🌶️.
- Ease of prep: There are quite a few components to juggle — splitting ingredients across steps can be confusing, so read the full recipe before starting.
- Suggestions: Double the hummus sauce if you prefer a saucier bowl, as many found the dish a little dry as written. Add a dollop of yogurt or a squeeze of extra lemon to brighten things up.
- Leftovers: Several customers enjoyed this reheated the next day, noting the spices and flavors melded even better overnight.
- Texture: Pat the chickpeas very dry before roasting and give them the full 20 minutes for the best crispy result — underdone chickpeas were the most common texture complaint.
Reviews from our home cooks
This dish is really nice and the Turkish spice mix delicious, but overall it was very dry. The roasted chickpeas become too dry and the hummus sauce is not very saucy. I added corn to moisten it up a bit, but it was still too dry for our liking. I think more veggies would elevate this dish, or maybe a different sauce?
The Vegan Turkish-Spiced Chickpea Bowl is a great new recipe! The Lemon-Herb Hummus sauce added a lot to the flavor, and there were plenty of vegetables. In general, we are big fans of the chickpea bowls, but this one was one to remember!
This was particularly delightful. The crunch of the chickpeas and flavor of the rice was delicious. I knew I was going to like it when I opened the Turkish seasoning package and added it to my pan. Heavenly!
Really wonderfully tasty melange of flavors... raisins, pistachios, onion, garlic, lemon, Turkish spices, parsley, chives, hummus... I would proudly serve this to any of my carnivorous friends and I think they would love it. A+!!
Absolutely delicious! I liked the pistachio addition and the hummus sauce was phenomenal to bring it together. Really liked the Turkish seasoning as well.
Love chickpeas, love exploring vegan options, great flavors. I was skeptical with some ingredients but it all came together very well.
I love all dishes with chickpeas. As someone more experienced in cooking, I altered the method slightly. For instance, rather than placing the ingredients directly on the baking sheet and then drizzling them with oil and seasoning, I chose to toss them in a bowl first with their toppings first and then place them on the baking sheet. It was delectable and the ingredient portions were well balanced.
I loved it, hubby thought it was good but not great. Toasted the chickpeas in a skillet instead of in the oven and recipe still turned out great and clean up was easier
I was a bit skeptical, but roasting the chickpeas that way gave them a very nice flavor and texture. And the sultanas in the rice were great. Excellent blend of flavors!
This was the best vegan recipe I have eaten and I am a serious carnivore. I thought for sure I would need to make a sandwich in a couple of hours but this was not only delicious but filling too!
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